Classic sour cream cheesecake
| Ingredients | Lbs. | Ozs. | Method | |
| | ||||
| Crust* | | | | |
| Graham cracker crumbs | 3 | 2 | Combine. Press 9 ozs. of mixture firmly | |
| Sugar | | 9 | on the bottom of each 9-in. pan. | |
| Margarine or butter, melted | | 10 | | |
| Total appr. wt. | 4 | 5 | | |
| Filling | ||||
| Cream cheese, softened | 7 | 8 | Beat until fluffy. | |
| Pastry flour | 2.5 | Add flour. Mix well in low speed. | ||
| Sweetened condensed milk | 4 | 10 | Add slowly. Mix well on low speed until smooth. | |
| Eggs | 1 | 8 | Add and mix well. | |
| Sour cream | 1 | 14 | Mix in. | |
| Vanilla extract | 2.5 | |||
| | ||||
| Total appr. wt. | 15 | 13 | | |
| Instructions:Pour 3 lbs. of filling into each pan. Bake at 325°F for about an hour or until center is set. Cool for 10 minutes, and with a thin knife, carefully loosen cheesecake from the sides of the pans. Cool completely and then chill. | ||||
Yields five 9-in. cheesecakes.
* *You may also prepare the cheesecakes in two 18-in. by 26-in. sheet pans. Combine 3 lbs. graham cracker crumbs, 1 lb. sugar and 1 lb. 4 ozs. melted margarine. Press 2 lbs. 9 ozs. of the mixture firmly on the bottom of each pan.
Pour 7 lbs. 11 ozs. of filling over each crust. Bake at 325°F for 10 to 25 minutes. Cool and then chill.
For 120 3-in. tarts, use 2 ozs. of filling for each tart. Bake at 325°F for 10 to 15 minutes. Cool and then chill.
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